Ho Ho Cake Recipe: Decadent Delight That’s Easier Than You Think!

Remember those delightful Ho Hos from your childhood? That perfect swirl of chocolate cake, creamy filling, and rich chocolate coating? Well, get ready to relive those memories, but this time, you’re making it from scratch! This Ho Ho Cake recipe captures the essence of the classic treat in a shareable, impressive dessert. It might look intimidating, but trust me, with a little patience and these easy-to-follow instructions, you’ll be enjoying a slice of homemade Ho Ho Cake in no time. Forget the store-bought version; this homemade creation is bursting with flavor and guaranteed to impress!

Why This Recipe Works

This recipe isn’t just about replicating the flavor of a Ho Ho; it’s about enhancing it! Here’s why it works so well:

• Moist Chocolate Cake: The cake recipe uses a combination of oil and buttermilk to ensure a super moist and tender crumb. The addition of hot coffee intensifies the chocolate flavor, creating a deeply rich base for the creamy filling.
• Creamy, Dreamy Filling: The filling is a simple yet elegant combination of butter, powdered sugar, vanilla, and marshmallow creme. This creates a light, airy, and perfectly sweet filling that mimics the iconic Ho Ho center.
• Rich Chocolate Ganache: Instead of a simple chocolate coating, we’re using a luxurious chocolate ganache made with heavy cream and high-quality chocolate. This creates a smooth, glossy finish that’s both decadent and visually appealing.
• Easy Rolling Technique: The secret to a perfect Ho Ho roll is to roll the cake while it’s still slightly warm. This makes it more pliable and less likely to crack. Using parchment paper helps guide the roll and ensures a neat, even shape.

Ingredients

Here’s what you’ll need to create this amazing Ho Ho Cake:

• For the Cake:
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ cups granulated sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup hot coffee
• For the Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 7 ounces marshmallow creme
• For the Ganache:
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream

Instructions

Follow these step-by-step instructions to create your own homemade Ho Ho Cake:

1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla extract.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Add Coffee: Slowly pour in the hot coffee, mixing until the batter is smooth. The batter will be thin.
6. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Let the cake cool in the pan for 5 minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. Roll the Cake: Starting from one short end, roll the cake up tightly with the towel. Let it cool completely in the rolled position. This will help it maintain its shape.
9. Prepare the Filling: In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, beating until smooth.
10. Add Vanilla and Marshmallow Creme: Stir in the vanilla extract and marshmallow creme until well combined.
11. Unroll and Fill: Carefully unroll the cooled cake. Spread the filling evenly over the surface of the cake, leaving a small border at the edge.
12. Reroll the Cake: Starting from the same short end, reroll the cake tightly without the towel. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
13. Prepare the Ganache: Place the chopped chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
14. Pour Ganache over Chocolate: Pour the hot cream over the chocolate and let it sit for 1 minute. Then, whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
15. Coat the Cake: Remove the cake from the refrigerator and unwrap it. Place the cake on a wire rack set over a baking sheet. Pour the ganache over the cake, ensuring it is completely coated. You can use a spatula to smooth the ganache if needed.
16. Chill the Cake: Refrigerate the cake for at least 30 minutes to allow the ganache to set.
17. Slice and Serve: Slice the cake into 1-inch slices and serve. Enjoy!

Tips for Success

Here are a few extra tips to ensure your Ho Ho Cake is a resounding success:

• Don’t Overbake: Overbaking the cake will make it dry and prone to cracking when rolled. Keep a close eye on it and remove it from the oven as soon as a toothpick comes out clean.
• Roll While Warm: Rolling the cake while it’s still slightly warm is crucial for preventing cracks. The warmth makes the cake more pliable.
• Use High-Quality Chocolate: The quality of the chocolate will significantly impact the flavor of the ganache. Use a good semi-sweet chocolate for the best results.
• Chill Thoroughly: Chilling the cake after filling and coating is essential for allowing the filling and ganache to set properly. This will make slicing and serving much easier.
• Powdered Sugar on Towel: Don’t skip the powdered sugar on the towel! This prevents the cake from sticking and tearing.

Storage Instructions

Store leftover Ho Ho Cake in an airtight container in the refrigerator for up to 3 days. The ganache may become slightly firm when chilled, but it will soften up as it comes to room temperature. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

FAQ

Here are some frequently asked questions about making Ho Ho Cake:

• Can I use a different type of chocolate for the ganache? Yes, you can use milk chocolate or dark chocolate, depending on your preference.
• Can I use a different type of filling? Absolutely! You could use a cream cheese frosting, a peanut butter filling, or even a fruit filling.
• Can I make this cake ahead of time? Yes, you can bake the cake and make the filling a day ahead of time. Store them separately in the refrigerator and assemble the cake the next day.
• My cake cracked when I rolled it. What did I do wrong? The cake was likely overbaked or not rolled while warm enough. Make sure to bake it just until a toothpick comes out clean and roll it while it’s still slightly warm.
• Can I skip the coffee in the cake recipe? While the coffee enhances the chocolate flavor, you can substitute it with hot water if you prefer. However, the flavor will be slightly different.

Conclusion

There you have it – a homemade Ho Ho Cake recipe that’s sure to impress! This decadent dessert is perfect for birthdays, holidays, or any special occasion. While it requires a bit of effort, the end result is well worth it. The moist chocolate cake, creamy filling, and rich chocolate ganache create a symphony of flavors that will transport you back to your childhood. So, gather your ingredients, put on your apron, and get ready to bake a cake that’s truly unforgettable!